Katz's Pastrami!

[Jcenzo]

The latest modifications to the Pastrami recipe, primarily not bringing it up to 203 on the smoker, worked wonderfully Meathead! I nailed it this time. I also went for my lungs buying a USDA Prime Packer brisket. I have been to Katz's many times, and this recipe, executed well, is better! I needed to use my wickedly sharp knife to slice and the salt level was perfect. Thank you Grand Master Meathead!

[Mosca]

The AR pastrami recipe is the single best thing I have ever made.

[bbqoaf]

Agreed, it's the hands down best recipe on the site.

[fzxdoc]

Ditto that.

[Bathgate]

I made this yesterday. Unfortunately, I used a grocery store corned beef to start with and mine, while very good, was nowhere as good as yours looks. The quality of your meat shines through your photos. Looks fabulous! I'll use good meat next time. What modifications to the recipe did you use? What temp did you pull it off of the smoker at? How did you finish it?

[Huskee]

What was wrong with yours? Surely corning your own is best but I've done several with storebought and might be able to help.

[Bathgate]

Thanks, Huskee. Mine was dry and somewhat tough. Not at all juicy or moist. Flavor was great but the lack of juiciness kept it from being a total success.

[HorseDoctor]

Did you start with a store bought corned point or flat? Did it list a grade on the package? I've done several store bought corned points (choice) and they worked out just fine.

[Adamporter]

That looks awesome. Ate at Katz's for my first time last week on vacation and if that's better next vacation I'm coming to your house.

[flyby]

This recipe caught my eye as well - I picked up an 8lb USDA Choice eye of round, removed most of the fat on half of it, then just some on the other half. I then cut then in half, giving me 4 manageable pieces. Just started the brining yesterday using Meathead's recipe...Now to wait...Going to do half of them on the BGE, the other two on the PBC. It's my first stab at this, pretty anxious to get them on the grills!